Layers of vanilla custard, amaretti cookies, pluots, and whipped cream make this trifle at once creamy, crunchy, nutty, and fruity.
What to buy: Pluots are a hybrid fruit created by crossing apricots and plums. If you can’t find them, you can use a mixture of apricots and plums—though nectarines, peaches, or even pears would work well too.
Amaretti are almond-flavored cookies that can be found in most supermarkets. If you’re having a hard time finding them, use vanilla-flavored cookies such as Nilla wafers instead.
For a slacker solution, you could make this using store-bought vanilla custard and whipped topping.
Game plan: The trifle needs to set up before serving, so start making it a few hours beforehand. This dessert is relatively loose, so when you spoon it out, don’t despair if it isn’t perfectly gorgeous—it will still taste delicious.
- 1Whisk together liqueur and sugar in a large, nonreactive bowl until well combined. Add pluots and toss to coat. Set aside for 10 minutes to macerate. Drain pluots and reserve juices separately.
- 2Place a clean whisk and a large, clean glass or metal bowl in the freezer.
- 3Use a 3-quart glass dish or trifle dish for assembly. Start by spreading 1/4 of the custard over the bottom. Evenly cover with 1/3 of the broken cookies, then drizzle 1/2 of the reserved fruit juices over the cookies. Layer another 1/4 of the custard over the cookies and evenly cover the custard with 1/2 of the fruit. Repeat the whole layering process. Top the final layer of custard with the remaining cookies.
- 4Using the chilled bowl and whisk, whip the chilled cream to medium peaks. Top the trifle with the whipped cream. Cover and refrigerate at least 3 hours or overnight. Sprinkle with almonds just before serving.
Beverage pairing: Chambers Rosewood Vineyards Rutherglen Muscat, Australia. Australian sweet wines are not the best known, but they are some of the most potent in the world. This one has almond notes that will pair with the amaretti, as well as rich, sweet, and honeyed notes of dried fruit. Serve it chilled in small glasses—a little goes a long way.